I CAN’T BELIEVE I WENT SO LONG WITHOUT HAVING THIS CAKE IN MY LIFE.
Strawberry Shortcake has always been my favorite dessert, but in the six years since I was diagnosed with Celiac, I’ve never been able to find gluten free Angel Food Cake.
Trust me, I searched for it.
Scouring the websites of gluten free bakeries, digging through the specialty foods sections of countless grocery stores, interrogating gluten free bakers at farmers markets – but, alas, my dream of ever eating my favorite dessert again grew more and more unlikely with each failed quest.
Then a couple of days ago, when the sun was shining for the first time in weeks and the strawberries we planted on our balcony started ripening, a particularly strong craving came over me. I had a realization – the whole reason I started Champagne for Breakfast was because I knew I couldn’t rely on other people to make my favorite foods safely gluten free while still maintaining the best taste and texture. I understood all those years ago that it was up to me to make my gluten free food dreams come true. So if I wanted Strawberry Shortcake, I was going to have to make it myself.
Which is exactly what I did!
This recipe definitely takes more effort and attention than any other cake I’ve made. The fluffiness of the eggs makes a big difference in the end product, and they can be unpredictable. I found that room temperature egg whites and a high speed hand mixer seemed to do the trick.
Finally, the days of woefully longing for the best dessert on the planet are behind me. I look forward to a brighter future involving a lot of Strawberry Shortcake.
- 3/4 cups of gluten free cup-for-cup flour (Bob’s Red Mill is my favorite)
- 3/4 cups of powdered sugar
- 1/4 cup of cornstarch
- 10 egg whites (room temperature)
- 1/4 teaspoon of salt
- 1 teaspoon of cream of tartar
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of almond extract
- 3/4 cup + 2 tablespoons of granulated sugar
- Preheat the oven to 350ºF
- Mix the flour, powdered sugar, and cornstarch together thoroughly and set aside
- In a large mixing bowl, whip the egg whites with a hand mixer (or a stand mixer, but I don’t have one of those) until they start to get foamy
- Add the salt, cream of tartar, and vanilla and almond extracts
- Keep whipping the egg mixture on high speed and slowly add the granulated sugar
- Once the egg and sugar mixture is a whipped cream kind of thickness, gently fold in the dry ingredients. Stir just enough to mix it all evenly but without letting the eggs loose their fluffiness
- Pour the batter into a bundt cake pan and bake for 35 minutes
- Allow the cake to cool completely before removing it from the pan and serving – otherwise it will fall apart. When it’s ready to dish up, slice a wedge and serve with sugared strawberries and whipped cream!